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Puy Lentils with Spices and Tamarind

If you want an easy dish to whip up for a mid-week meal, you may want to consider this recipe if you enjoy some spice with your lentils. Just plain good for you, especially when served with a whole grain. I had a craving for brown rice and that is what I paired the dish with. Earthy and spicy, with a hint of sweetness from the addition of tamarind, you may also want to consider serving this with a raita. Because of the ease of preparation, this dish is especially welcome as the temperatures continue to soar here in southwestern Ontario. Don't let the rather long list of ingredients discourage you.

Heat the oil in a medium heavy-bottomed saucepan over medium heat. When hot, toss in the mustard seeds and cumin seeds and cook until the mustard seeds turn grey and begin to splutter and pop. Immediately add the onion and stir for a few minutes to soften the onion. Now add the garlic, ginger and chilies, and continue to stir for another minute. Add the spices and asafetida if using, and stir for another minute.

Pour the stock or water into the pan and add the lentils. Bring to a boil, reduce the heat to medium-low, cover, and simmer, stirring occasionally, until most of the water is absorbed and the lentils are tender — about 30 to 40 minutes, depending on the kind of lentil you use. Add more water if necessary.

Meanwhile, soak the sun-dried tomatoes in hot water for 20 minutes, then drain and chop. In a small bowl, combine with the tamarind, sweetener if using, and salt.

When the beans are tender, stir the sun-dried tomato and tamarind mixture into the pan. Simmer for 10 minutes, stirring occasionally.

Based in London, Ontario, a veteran vegetarian for 23 years serves up a collection of delicious culinary creations from her kitchen, with an emphasis on spicy Indian dishes and whole foods. If you want to know what sensible vegetarians eat, Lisa's Kitchen is the place to be.